As part of our new fangled, old school Thanksgiving dinner alongside the cranberry horseradish sauce was a bowl of salsa verde. It's Alex's newest obsession and he does it very well. Last night's version was made with several slices of bread soaked with a blend of malt vinegar and balsamic vinegar, several cloves of fresh garlic, anchovies, Crystal hot sauce, salt and a boatload of fresh parsley. It was thick and vibrant and very popular. People were eating it with capon, with stuffing, with salad, with green beans, with sweet potatoes, you name it and someone put the salsa verde on it. And today Alex took all the leftover sauce and made pasta out of it. Now that's some seriously good stuff.
